Brown Sugar Boba Cream Cake -

“`html

Brown Sugar Boba Cream Cake is an exquisite treat that combines the soft, fluffy texture of chiffon cake with luscious milk tea cream and delightful brown sugar boba pearls. Each bite offers a delightful mixture of flavors, textures, and indulgence that is sure to impress everyone at the table. This dessert is perfect for special occasions or a sweet weeknight treat.

Why You Will Love This Recipe

This Brown Sugar Boba Cream Cake is not just a dessert; it’s an experience. The light chiffon cake serves as the perfect canvas for rich milk tea-flavored cream and the chewy, syrupy boba that brings a modern twist to traditional cake. This cake is easy to make and highlights unique flavors that will tantalize your taste buds. The combination of lightness from the chiffon cake and the creaminess from the milk tea makes it incredibly satisfying without being overwhelming. You’ll fall in love with its aesthetic appeal and delicious taste.

Pro Tips for Making Brown Sugar Boba Cream Cake

To help you perfect this recipe, here are some essential tips:

Ensure Perfect Whipping of Egg Whites: Make sure your egg whites are free of yolk and that your mixing bowl is perfectly clean to achieve stiff peaks in your meringue.
Cool the Cake Upside Down: Once your chiffon cake is done baking, allow it to cool upside down in the pan to maintain its height and prevent shrinkage.
Adjust Sweetness: Feel free to adjust the amount of sugar in the milk tea cream to suit your taste preferences. You can also reduce the sugar if you prefer a less sweet dessert.
Use Fresh Boba: If you can find fresh boba pearls, they typically have a more desirable texture than the quick-cook versions.
Serve Immediately: This dessert is best served fresh, so try to assemble it just before serving for the best experience.

Ingredients

Here is what you’ll need to create a delightful Brown Sugar Boba Cream Cake:

For the Chiffon Cake:

4 egg yolks
30g sugar
40ml milk
40ml neutral oil (canola or sunflower)
60g cake flour
1 tsp milk tea powder (optional)

Meringue:

4 egg whites
50g sugar
1 tsp lemon juice or 1 tsp cream of tartar

For the Milk Tea Cream:

200ml heavy cream
1 tbsp milk tea powder or 2 black tea bags steeped in 2 tbsp hot milk
2 tbsp sugar

For the Brown Sugar Boba:

100g tapioca pearls (quick-cook or fresh)
4 tbsp brown sugar
4 tbsp water

Directions

Step 1: Make the Chiffon Cake. Preheat your oven to 150°C (300°F). In a mixing bowl, whisk together the egg yolks and sugar until combined, then add in the milk, oil, and sifted cake flour. Mix until the batter is smooth. If you wish to enhance the flavor, include the milk tea powder.

Step 2: Prepare the Meringue. Using a clean bowl, beat the egg whites with lemon juice (or cream of tartar) until frothy. Gradually add sugar while beating until you reach stiff peaks.

Step 3: Combine Meringue and Yolk Mixture. Gently fold the meringue into the yolk mixture in three additions, being careful not to deflate the egg whites. This will ensure a light and airy cake.

Step 4: Bake the Cake. Transfer the batter into an ungreased 6-inch round cake pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Once done, let it cool upside down to maintain its height.

Step 5: Prepare the Milk Tea Cream. If using tea bags, steep them in hot milk for about 10 minutes, then allow it to cool completely. In a mixing bowl, whip the heavy cream with sugar and your infused tea until soft peaks form, then chill until ready for assembly.

Step 6: Cook the Boba. Boil the tapioca pearls according to the manufacturer’s instructions, then drain and rinse under cold water. In a small saucepan, combine brown sugar and water over medium heat. Once boiling, add the boba and simmer for 2-3 minutes until syrupy. Remove from heat and let cool slightly.

Step 7: Assemble the Cake. Spread a generous layer of milk tea cream on top of the cooled chiffon cake. Spoon warm brown sugar boba on top, allowing some syrup to spill over for that aesthetically appealing drizzle.

FAQ

How do I store Brown Sugar Boba Cream Cake?

Store the cake in an airtight container in the refrigerator for up to 2 days. However, the texture may start to change, especially for the boba pearls.

Can I freeze the cake?

It is not recommended to freeze the assembled cake, as the cream and boba can change texture. However, you can freeze the chiffon cake alone for up to 3 months.

What if I do not have milk tea powder?

You can replace milk tea powder with strong brewed black tea or simply skip it. The cake will still be delicious!

Are there any substitutes for heavy cream?

Yes, you can use coconut cream or whipped topping, however, it may alter the flavor and texture slightly.

Can I add fruit to this cake?

Yes! Adding fruits like sliced strawberries or mangoes on top before serving can enhance the flavor profile and visual appeal.

Conclusion

The Brown Sugar Boba Cream Cake combines exceptional flavors and textures to create an unforgettable dessert experience. Easy to make and perfect for any occasion, this cake will surely become a favorite in your recipe collection. So roll up your sleeves and indulge yourself in this delectable creation that’s bound to impress. Happy baking!

“`